Jalapeño

You could be totally hammered halfway through the Super Bowl and still make this queso. It’s that easy.

All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.

It’s not like a regular wedge; it’s a cool wedge—and by cool we mean stuffed with pickled jalapeños and paper-thin slices of mortadella and drizzled with tangy buttermilk dressing.

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde. 

Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

These light and eggy cheese puffs are channeling your favorite bar snack.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

This is the time to break out the grating attachment to your food processor.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.